The quantity of salt inspected at these works, dur ing the year ending August 6th, 1823, viz.
Revenue. Aug. 7, to Nov.5, 1822, 145,626, at 121 cts. pr. bush. $18,203 25 Nov. 6, May 20,1823, 300,862, do. do. 37,607 75 May 21, Aug. 5, 159,975, do. do. 19,996 87 Total, 606,463 75,807 87 The revenue from these works is yearly augment ing. In 1800 the quantity of salt manufactured amounted to 42,754 bushels. In 1814 the superintend ant reported 295,215 bushels of salt manufactured and inspected at the works of Onondago. The state duty was three cents per bushel, and the nett profit, after paying all expenses, was 7303 dollars 87 cents, to the government, of which 5200 dollars was expended upon roads.
The springs now used are alrsituate on the marshy edge of the lake. The one first worked is said to have been at Green's Point, between Liverpool and Salina. A strong wooden curb is settled down from six to ten feet, and, until recently, the water was pumped out b) hand. The principal source whence all the works are now supplied, is termed the Horse Spring, and is furnished with a powerful forcing pump, raising the water seventy feet above the lake, and giving. 120,000 gallons per twenty-four hours. The brine is conveyed by wooden pipes to the distance of two miles, supply ing the villages of Geddesburgh and Syracuse. The supply of water,'and, of course, the works, may be in creased indefinitely. The forcing pump belongs to indi viduals, who receive two mills per bushel on all salt manufactured at the works.
There are three kinds of salt manufactured at these villages; the common fine, the rectified line, and the coarse salt. The common fine is made in the greatest quantity. The process employed seems to be very slovenly, and until lately many complaints were made of its quality. Legislative interference has abolished the cause of these murmurings, and introduced a bet ter system of manufacture. The method now employ ed does not differ materially from that used in other countries. From twelve to sixteen kettles, holding from ninety to one hundred gallons each, are firmly set in brick work over a furnace. The form and size
might be materially improved: they are certainly much deeper than necessary. The foreign substances, (or bittern, as it is technically called,) is first extracted, and then the salt. The only mode they appear to pos sess of determining when the bittern is extricated from the brine, seems to be by observing how much of the water is evaporated. They then dip it out, and by ob serving a certain point to which the brine is boiled away, commence taking out the salt, which is thrown into a basket, suffered to drain for a few minutes, and is then fit for use. It may be readily imagined, from this rude process, that the salt cannot be very pure. It contains much muriate of lime, which adds to its whiteness, while it destroys its purity. It is thereby rendered in a great measure unfit for its most import ant use, i. e. preserving provisions. It is estimated that each kettle will produce five bushels every twenty four hours, requiring two cords of wood for the fur nace during that time.
The refined, or rectified salt is made in small quan tities here: it is intended for the table, and comes to this market in small boxes and baskets of from 4 to albs. each. It is equal to the finest imported.
The manufacture of coarse salt has lately been com menced at Syracuse, in the vicinity of the other works. It is produced by solar evaporation alone. The brine is poured into large shallow vats, furnished with co vers to protect them from the rain. The marsh mud and bittern being precipitated, the brine receives the technical name of pickle, which is drawn off into vats, and the deposit formed. The precise point at which the brine is converted into pickle, is determined by the appearance of cubical crystals of salt floating on the surface. Very little has as yet been manufactured ; but the proprietors are now erecting works, where it is intended to produce annually 100,000 bushels; and from the known enterprise of the gentlemen most large ly concerned, there is no probability of a miscalcu lation.